Anna N

Quite fascinating. do you happen to know the meaning of “A Harrico of Mutton“. This dish comes up elsewhere on something you posted. I believe it was a restaurant menu from the turn of the last century. Does not seem to have any relationship to beans. But I could be missing something.

I had never made the connection between food trucks that are all the rage at the moment and what we called the coffee truck when I worked for a software company. Yes it showed up around 10 AM and again around noon and finally around 3 PM. It sold coffee, sandwiches, Jamaican patties (where I learned to love them!), various cakes,muffins and candy bars I even remember the name of the owner and can picture his face — Mike! That was in the bad old days when you had to decide whether you wanted something from Mike or a smoke. Thanks for the memory.

Open-faced sandwich toppers. I particularly like them with braunschweiger.

Yes, you can never unsee or unhear him! I am quite sure it is just a peculiarity of my own. It is not as if he has horns or warty skin or sounds like Mr. Magoo.

Oh dear. I feel your pain. I can just lose myself in his written words even if I don’t attempt a single recipe. Even though I do not garden and have no interest in gardening, he makes me wish it were otherwise. Strangely, I don’t enjoy watching him.

Just discovered this one: Nigel Slater’s, A Cook’s Book, due to be released in October 2021. “He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.” (taken from the description on amazon.ca.)

Sheesh! But since I haven’t been inside a supermarket or store of any kind since sometime in early 2020 it may well be that we have the same thing here.

I think if you are going to name something “kitchen sink” then you relinquish the right to specificity! Looks very attractive. I’ve made a number of these sort of frittatas in the past but I don’t recall one that looked quite as good as this one.

I am glad you liked it. I found it so sweet I wondered why I didn’t just stuff my meat into a piece of sugarcane! 😂 perhaps the Canadian formulation is different than the US formulation? Hard to say.

Lunch last Wednesday got cancelled by Covid. Lunch this Wednesday got cancelled by Covid. @Kerry Bealand I were wondering if we would ever have an opportunity to share lunch. But ….serendipity! A Covid related errand brought Kerry into my neighbourhood not too far from our very favourite Vietnamese restaurant. It was perhaps the shortest lunch we’ve ever had together but that made it only that much more special. The noodle soup special of the day for Kerry. My usual Pork wreck. It was so serendipitous because I’ve been dreaming of this for days but I did not want to suggest it for a lunch because we seem to have it so often! I have no complaints.

Even I will not deny that it is one of the most beautiful dishes I have seen recently. Doesn’t mean I would eat it though. But I am still tempted by that book.

As you do.

No. No. No. And I am a huge fan of Spam but just No!

Covid?

I know you have tested the oven temperature but when I was having issues not too different from yours I discovered it was not so much the temperature but the signal that the oven is actually preheated to that temperature that was amiss. So the oven signalled that it had reached 350°F but in fact it was still closer to 300°. Just a thought.

Curiosity got the better of me and I found this which looks so much like your platter: Here.

I can’t eat crab but every time you post about it I think of this dish that was one of my late husband‘s favourites. It makes a lovely appetizer. I used to put shrimp instead of crab in mine. Here. You can assemble it all a few hours at a time, put it in the fridge, and bake it for service.

We were doing so well. Scrambled eggs, Gorgonzola, pizza, left over. But then… kale.

But perhaps if you have consumed enough of it you don’t notice?

Ah. This I did not know. I guess it is sort of like the way we wipe out a nonstick pan with a paper towel between dishes or steps. I admit I never understood its purpose.

Most fruits and vegetables displayed in the produce department are unwrapped. Anything that arrives on the check-out belt without a plastic bag is inserted into one before it goes into your shopping bag.

Carpenter scribe.

My original post has been corrected.

Nope. Poor copy editing on my part. I dictated kidney, I think but it got changed to cheese, I think! I think I did understand what they meant by grilled. I am not quite sure that what I think of as a mixed grill would necessarily be correct. I would think of lamb chops lamb kidneys, beef steak, tomatoes and mushrooms. I have had many mixed grills over here but they have been of cuisines other than British.

Quite fascinating. Although almost all the dishes are quite familiar you might be hard-pressed to find many of them on a modern restaurant menu. Grilled kidney and bacon probably not show up on the menu in any Canadian restaurant.